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Creamy Au Gratin Potatoes is a classic side dish that’s so easy to make! Potato slices are baked to perfection with a dreamy creamy cheese sauce and a crispy cheesy layer on top. Homemade au gratin potatoes is one of those simple recipes that delivers so much comfort!
Packed with creamy, cheesy goodness , this Potatoes Au Gratin recipe is destined to become a family favorite! Velvety sliced potatoes with heavy cream, gouda and gruyere make for the ultimate comfort food, perfect for a weeknight winter side or part of a hearty festive feast.
If you’re looking for other delicious sides, why not also try my Parmesan Herbed Potatoes and my Brown Sugar Glazed Carrots!
Why you’ll love this Homemade Au Gratin Potatoes Recipe
- A super easy side. This comforting side dish is a breeze to whip up! Only a handful of kitchen staples needed.
- Super cheesy! This potatoes au gratin recipe is made with nutty gouda and rich gruyere cheese, melty in the middle with a crisp top – delicious!
- A hearty side. Homemade au gratin potatoes make for the most satisfying side, perfect for any occasion!
Potatoes Au Gratin Ingredients
- Russet Potatoes– You need starchy potatoes like Russet Potatoes. In places like England King Edward potatoes is what works best. Australia, you would use Sebago potatoes.
- Melted butter-Use full fat, unsalted butter only.
- Heavy cream– Use full fat heavy cream. If you are looking for something lighter, you can go for half and half, but it wont come out as thick and creamy.
- Cheese- I used gouda and gruyere, for they are my favorite choices for this recipe. If you feel like it’s a bit pricey, use cheeses like Monterey Jack or White Cheddar Cheese.
- Herbs- thyme, chives or rosemary. Use dry or fresh herbs and cheese whichever you like best.
- Ground Black Pepper– use fresh ground black pepper because it provides so much more flavor to the dish.
How To Make Potatoes Au Gratin
- Prep the potatoes – Peel and wash the potatoes, then slice very thinly and rinse in cold water.
- Make the gratin sauce – In a Pyrex bowl, add in cream, garlic, herbs, butter and black pepper. Then microwave for a minute to infuse the flavors.
- Layer – Rub a large baking dish with butter, pour the cream sauce in the bottom then layer in potatoes, cheese and sauce. Repeat until you have three or four layers.
- Bake – Cover with foil and bake for 1 hour 10 mins then remove the foil and bake for another 20 mins.
- Allow to rest, garnish, serve and enjoy!
Tips to Make the Best Potatoes Au Gratin
- Use a preheated oven.
- Make sure you slice your potatoes nice and thin, otherwise the dish will take longer to cook.
- Rinse your potatoes and place them in cold water, while you prep the other ingredients, this will stop the potatoes from browning.
- Ideally shred your on cheese. Pre shredded cheese has anti-caking agents in it, so it doesn’t melt that well.
- I used an 8×10 inch oval dish. If you use something smaller it can take a bit longer to cook, if you use something bigger, it can be a bit quicker.
- The cheese should be golden brown before removing from the oven. You can always broil the top a little to achieve the desired color.
- Use a mandolin to make potato slices easily.
- Make sure to sprinkle some cheese on top for a crispy cheesy crust
- Garnish with fresh herbs for a pop of freshness and color.
- To speed up cooking time, you can always par-boil the potatoes until slightly tender before assembling in the baking dish.
Frequently Asked Questions
The best potatoes to use for au gratin potatoes recipes are russets. They have the most starch and make the creamiest sauce. Russet potatoes also turn out velvety soft when baked.
You can make these homemade potatoes au gratin in advance, which is great if your prepping a holiday meal. Just assemble the dish then cover tightly with plastic wrap. Some of the potatoes on top may discolor, but it won’t be too noticeable once they are cooked!
The best cheese is to use is gruyere, but I also added gouda cheese because they are my favorite choices for this recipe. If you feel like it’s a bit pricey, use cheeses like Monterey Jack or White Cheddar Cheese.
Store any left over au gratin potatoes in the refrigerator, in an airtight containers or in the baking dish entirely covered with plastic foil wrap. They’ll stay good for up to 3-4 days. To reheat, remove only desired portion and heat up in the microwave until warmed through.
This is a hearty side, it goes well with a whole host of delicious mains! Here’s some ideas:
Roasted Boneless Turkey Breast
Oven Roasted Spatchcock Chicken
Garlic Butter Turkey Meatballs
Chicken Swedish Meatballs
Other delicious side dishes
- Roasted Brussels Sprouts
- Cheesy Cauliflower Breadsticks
- Cheesy Broccoli Bites
- Smashed Sweet Potatoes With Herbs and Garlic
I hope you enjoy all the recipes I share with you, including this delicious Easy Potatoes Au Gratin recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Easy Au Gratin Potatoes
Ingredients
- 2 lbs. Russet potatoes, peeled, thinly sliced
- ¼ cup butter, melted, (save 1 tbsp. for the rubbing dish)
- 2 cups heavy cream
- 1½ cup gouda cheese, shredded
- 1½ cup gruyere cheese, shredded
- 4 large garlic cloves, minced
- 2 tsps. fresh thyme, chopped
- 1 tsp. fresh rosemary, chopped
- ¾ tsp. fresh ground black pepper
Instructions
- Preheat oven to 350 degrees F.
- Peel and wash the potatoes. Slice potatoes very thinly, about 1/8 of an inch or 2-3 mm thick. Rinse the potatoes and keep in cold water to prevent them from browning.
- Shred the cheeses, chop the herbs and melt the butter.
- In a Pyrex measuring cup or bowl, add in the heavy cream, minced garlic, herbs, melted butter, and black pepper. Cover with saran wrap and microwave for 1 minute. This will infuse the flavors of the garlic and herbs together.
- Rub a large baking dish with butter, mine was an 8 x 10 inch oval dish. If you use something smaller it may take longer to cook. If you used something larger, it may take less time to cook. You can use your judgement.
- It's time to layer up the potatoes. Save 1/4 cup of cheese from each kind for topping later.
- Mix the heavy cream mixture well and pour in 1/4 cup of the sauce to the bottom. Add a layer of potatoes, then some shredded cheese (from both), and another 1/4 cup of the heavy cream mixture and keep repeating until you get 3-4 layers of potatoes. Pour in any extra cream on the top layer.
- Cover with foil wrap and bake in the over for 1 hour and 10 minutes. Remove the foil wrap and then top with the extra cheese you saved and bake uncovered for another 20 minutes or so. The cheese should be golden brown before removing from the oven.
- Remove from the oven and let it rest for 5 minutes. Garnish with some fresh herbs and serve.
Notes
- Use a preheated oven.
- Make sure you slice your potatoes nice and thin, otherwise the dish will take longer to cook.
- Rinse your potatoes and place them in cold water, while you prep the other ingredients, this will stop the potatoes from browning.
- Ideally shred your on cheese. Pre shredded cheese has anti-caking agents in it, so it doesn’t melt that well.
- I used an 8×10 inch oval dish. If you use something smaller it can take a bit longer to cook, if you use something bigger, it can be a bit quicker.
- The cheese should be golden brown before removing from the oven. You can always broil the top a little to achieve the desired color.
- Use a mandolin to make potato slices easily.
- Make sure to sprinkle some cheese on top for a crispy cheesy crust
- Garnish with fresh herbs for a pop of freshness and color.
- To speed up cooking time, you can always par-boil the potatoes until slightly tender before assembling in the baking dish.
